November 25, 2004

Browning nicely, thanks to rosemary, paprika, and my secret browning sauce made of merlot and brown sugar. Okay, it *was* secret, until Sandy Berger left the recipe room with a bulge in his pants.

IT’S NOT A TOFU TURKEY, or a plastic turkey. It’s 21 pounds and I’m cooking it on the grill, with a rosemary herb crust, to make room in the oven for other things.

It’ll soon be joined by the leg of lamb that’s marinating in red wine, olive oil, and garlic right now.

UPDATE: But this turkey is much bigger.

Posted at 2:03 pm by Glenn Reynolds